JP5888573B2 - Eating and drinking composition with improved flavor - Google Patents

Description

The present invention relates to a composition for eating and drinking containing barley leaves and / or stems.

Barley leaves and stems are known as materials for health foods rich in vitamins, minerals, dietary fiber, and the like, and various foods containing these have been proposed. For example, Patent Documents 1 and 2 describe a composition for eating and drinking containing a powder of wheat leaves such as barley (wheat leaf powder), water-soluble dietary fiber, oligosaccharides, and lactic acid bacteria.

On the other hand, there are not a few negative images regarding the color and flavor of food and beverage compositions containing barley leaves and stems among consumers, and food and beverage compositions for green juice using barley leaves and stems. The same applies to objects.

Japanese Patent No. 5185465 Japanese Patent No. 3001880

In order to dispel the negative image of the composition for eating and drinking containing barley leaves and stems, it is conceivable to modify the barley leaves and stems as raw materials. However, it is said that when trying to brighten the color of barley leaves and stems, the sweetness tends to decrease and the igumi tends to increase. However, it is not sufficient in terms of achieving both a beautiful appearance and a good flavor.

Patent Documents 1 and 2 have no specific description about the color and flavor of the compositions described in Patent Documents 1 and 2.

Then, the subject of this invention is a food-drinking composition containing the barley leaf and / or stem with a favorable hue and flavor with respect to the conventional food-drinking composition containing the barley leaf and / or stem. To provide things.

The present inventors have conducted earnest research on the green vividness and flavor of a food and beverage composition containing barley leaves and stems. Surprisingly, the food and beverage composition using specific types of six-row barley leaves and stems. Found that the color and the flavor were good compared to the conventional food and drink composition using leaves and stems of Nijo barley (see Japanese Patent Application No. 2013-113154).

Furthermore, as a result of research on a composition for eating and drinking containing barley leaves and stems more suitable for eating and drinking, the present inventors have found that the ones containing the leaf and stem and specific components of Rojo barley are the same. It has been found that both the hue and the flavor are improved as compared with the composition for eating and drinking containing the blended Nijo barley leaves and stems. The present invention is a completed invention based on such findings.

Therefore, according to the present invention, the food and drink composition comprising barley leaves and / or stems, water-soluble dietary fiber, oligosaccharides, and lactic acid bacteria, wherein the barley is six-row barley. Compositions are provided.

Preferably, the six-row barley is at least one kind of six-row barley selected from the group consisting of doubling, silky snow, fiber snow, shun rai, sanukihadaka, daishimochi, ichibanboshi, scallop and kashimagagor.

Preferably, the composition for eating and drinking is a composition for green juice.

The composition for eating and drinking of the present invention has a beautiful appearance because of its vivid color, has a good flavor, and has high palatability.

FIG. 1 is a graph showing VAS measurement values of Example 1, Comparative Examples 4, 10 and 16, and Barley-free Comparative Example 3 based on Comparative Example 1 where barley is silky snow. FIG. 2 is a graph showing VAS measurement values of Example 2, Comparative Examples 5, 11 and 17 in which barley is fiber snow, and Comparative Example 3 not containing barley, based on Comparative Example 1. FIG. 3 is a diagram showing the VAS measurement values of Example 3, Comparative Examples 6, 12, and 18 in which barley is Shunrai, and Comparative Example 3 not containing barley, based on Comparative Example 1. FIG. 4 is a diagram showing VAS measurement values of Example 4, Comparative Examples 7, 13, and 19 in which barley is Ichibanboshi, and Comparative Example 3 not containing barley, based on Comparative Example 1. FIG. 5 is a diagram showing the VAS measurement values of Example 5, Comparative Examples 8, 14 and 20, and Barley-free Comparative Example 3 on the basis of Comparative Example 1 where barley is a spring wheat. . FIG. 6 is a graph showing VAS measurement values of Example 6, Comparative Examples 9, 15 and 21, and Barley-free Comparative Example 3 based on Comparative Example 1 where barley is Kashimagoru. FIG. 7 is a diagram showing the VAS measurement values of Comparative Examples 3 and 22 to 24 in which barley is Yumesakiboshi, and Comparative Example 3 not containing barley, based on Comparative Example 1. FIG. 8 is a diagram showing VAS measurement values of Examples 7 to 48 based on Examples 1 to 6 using barley of the same variety.

Details of the present invention will be described below.
The composition for eating and drinking of the present invention is characterized by containing at least four components of barley leaves and / or stems, water-soluble dietary fiber, oligosaccharides and lactic acid bacteria, and barley is six-row barley. Hereinafter, each of these components will be described.

In the present invention, barley leaves and / or stems are especially the leaves and stems of Rojo barley or both. Barley leaves are rich in dietary fiber, most of which is insoluble dietary fiber. The shape of the barley leaf and / or stem is not particularly limited, and may be, for example, as it is after harvesting the leaf or stem, or after further processing after harvesting the leaf or stem. Also good. Such processing includes, for example, dry powder processing, strip processing and dry powder processing, squeeze processing and dry powder processing, extract extraction processing and dry powder processing in the industry. The adopted treatment method can be applied. In the present invention, barley leaves and / or stems are preferably powdered. A conventionally known method can be used for powdering barley leaves and / or stems. Examples of such a method include a method in which barley leaves and / or stems are dried and coarsely pulverized, then heated at 110 ° C. or higher, and further finely pulverized (see Japanese Patent Application Laid-Open No. 2003-033151). It is done. In addition, for example, a method of branching barley leaves and / or stems, drying, and then pulverizing (see JP-A-2002-065204) is also included.

In the composition for eating and drinking according to the present invention, the content of barley leaves and / or stems is not particularly limited as long as it does not hinder the solution of the problems of the present invention. For example, 0.002% by mass to 95% by mass, preferably Is 0.1% by weight or more and 90% by weight or less, more preferably 1% by weight or more and 85% by weight or less, further preferably 10% by weight or more and 80% by weight or less, and still more preferably 20% by weight or more. 70% by mass or less. When the content of barley leaves and / or stems is more than 95% by mass, the taste and color of the food and beverage composition of the present invention are improved, but the taste, throat and mouthfeel tend to deteriorate. When the barley leaf and / or stem content is less than 0.002% by mass, the taste and color are deteriorated, and the savory taste, throatiness and mouthfeel tend to be weak.

In the present invention, Rokujo barley is categorized as Rokujo barley in terms of botany, that is, Hokude barley (Hordeum vulgare f. Hexastichon) among the barley genus barley. From the top, there is no particular limitation as long as the fruit has fruit in six rows, and any of wild species, hybrids, and the like may be used. As a specific example of Rokujo barley in the present invention, when used as a composition for eating and drinking, the beauty of appearance due to vivid color compared to the conventional composition for eating and drinking using leaves and stems of Nijo barley. Since it is possible to achieve both a good taste and a good flavor, there are doubling, silky snow, fiber snow, shunrai, sanukihadaka, daishimochi, ichibanboshi, hanagimugi and kashimagoru.

A conventionally known water-soluble dietary fiber can be used and is not particularly limited. Examples of such water-soluble dietary fibers include alginic acid, indigestible dextrin, galactomannan, guar gum, guar gum hydrolysate, glucomannan, pectin, polydextrose and carrageenan. These water-soluble dietary fibers can be used alone or in combination of two or more.

In the composition for eating and drinking according to the present invention, the content of the water-soluble dietary fiber is not particularly limited as long as it does not prevent the solution of the problems of the present invention, but is, for example, 0.1% by mass or more and 60% by mass or less, preferably It is 0.5 mass% or more and 50 mass% or less, More preferably, it is 1 mass% or more and 40 mass% or less.

A conventionally known lactic acid bacterium can be used and is not particularly limited. Such lactic acid bacteria, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium mongoliense, Lactbacillus brevis, Lactbacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobaci lus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacilus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, Lactobacillus ferm entum, Streptococcus faecalis (also known as Enterococcus faecalis), Enterococcus faesium (sometimes called Streptococcus faesium), Streptococcus faecium, Streptococcus faecium ), Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus acidilactici, Pediococcus pentoaceus, Staphylococcus carnosus, Staphyloc ccus xylosus, Tetragenococcus halophilus, Bacillus coagulans, and the like Bacillus mesentericus is used. These lactic acid bacteria can be used individually by 1 type or in combination of 2 or more types. The properties of lactic acid bacteria are not particularly limited, and can be appropriately selected according to the dosage form and quality of the composition for eating and drinking of the present invention. For example, heat resistance, acid resistance, sugar resistance, salt resistance, spore Sex and so on. The method for obtaining lactic acid bacteria is not particularly limited, and for example, lactic acid bacteria isolated from foods such as yogurt and vegetables or commercially available products may be used.

In the composition for eating and drinking of the present invention, the content of lactic acid bacteria is not particularly limited as long as it does not hinder the solution of the problems of the present invention, but is, for example, 0.01% by mass or more and 40% by mass or less, preferably 0.05. It is not less than 30% by mass and more preferably not less than 0.1% and not more than 20% by mass.

Conventionally known oligosaccharides can be used, and are not particularly limited. Such oligosaccharides include lactulose, palatinose, palatinose oligosaccharides, fructooligosaccharides, raffinose, xylo-oligosaccharides, maltooligosaccharides, isomaltoligosaccharides, trehalose, galactooligosaccharides, dairy oligosaccharides, beet oligosaccharides, gentio-oligosaccharides, nigerooligosaccharides Sucrose, lactose, maltose and cyclodextrin. These oligosaccharides can be used singly or in combination of two or more.

In the composition for eating and drinking according to the present invention, the content of the oligosaccharide is not particularly limited as long as it does not hinder the solution of the problems of the present invention, and is, for example, 0.01% by mass or more and 50% by mass or less. It is 05 mass% or more and 40 mass% or less, More preferably, it is 0.1 mass% or more and 30 mass% or less.

The composition for eating and drinking of the present invention comprises four components of barley leaves and / or stems, water-soluble dietary fiber, oligosaccharides and lactic acid bacteria, depending on the purpose of improving the color and flavor, various purposes as health foods, etc. 1 or 2 or more types of other components other than may be included. Other components are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the dosage form and quality of the food and drink composition. For example, excipients, extenders , Binders, thickeners, emulsifiers, colorants, fragrances and the like. For example, royal jelly, vitamins, protein, calcium, chitosan, lecithin, and the like may be included in the composition for eating and drinking of the present invention to impart a function as nutritional support to the composition for eating and drinking of the present invention. Moreover, you may contain a sugar liquid and a seasoning for the purpose of adjusting the taste of the composition for eating and drinking of this invention. The amount of other components used is not particularly limited as long as it does not hinder the solution of the problems of the present invention, and is appropriately adjusted.

The form of the food and drink composition for green juice of the present invention is not particularly limited, and can be any form. As the form of the composition for eating and drinking green juice of the present invention, for example, a form suitable for oral intake such as food and drink, specifically, powder, granule, granule, tablet, rod, plate, block, etc. , Solid, round, liquid, candy, paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie , Chewable form, syrup form, stick form and the like. Depending on the form, the composition for eating and drinking of the present invention may be taken orally as it is, or dissolved in water or the like and taken orally. When barley leaves and / or stems are used as a powder, water-soluble dietary fiber, oligosaccharides and lactic acid bacteria are also powdered, and the food-drink composition of the present invention is used as a food-drink composition for green juice. preferable. In addition, the composition for eating and drinking for green juice is a product made into various processed products such as dried powder and juiced powder including leaves and stems of plants, and is used as a health food that can easily ingest vegetable ingredients. It is what has been.

The food-drinking composition of the present invention is, as exemplified in the examples described later, one containing any of Nijo barley, barley leaves and / or stems, water-soluble dietary fiber, oligosaccharides and lactic acid bacteria. Beautiful appearance due to vivid green color compared to those lacking ingredients; good taste due to sweetness, umami and fragrance; reduced gummy taste and good throat and mouthfeel It is easy to drink and excellent in palatability. Therefore, the food and beverage composition of the present invention is useful for consumers who use the conventional food and beverage composition for green juice or are going to use the food and beverage composition for green juice. is there.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples.

[Examples 1 to 48]
Compositions having the formulations shown in Table 1 and Table 2 below were produced. Unless otherwise specified, the numerical value represents mass%. In the same table, barley foliage powder was used as barley. As water-soluble dietary fiber, indigestible dextrin was used. As the oligosaccharide, isomaltooligosaccharide was used. Streptococcus faecalis was used as the lactic acid bacterium. Of the components described in the table, barley foliage powder was produced by the following method. Commercially available products were used as the water-soluble dietary fiber, oligosaccharide and lactic acid bacteria.

As raw materials for barley stalk and leaf powder, silky snow, fiber snow, shunrai, ichibanboshi, hanagimugi or Kashimagoru stalks and leaves, which are six-row barley, were used. This was washed with water to remove adhering mud and the like, and a pretreatment was performed to cut it to a size of about 5 to 10 cm. The pretreated barley stalks and leaves were blanched only once in a blanching tank at 90 to 100 ° C. for 90 seconds to 120 seconds, and then cooled with cold water. Subsequently, the obtained barley foliage was dried with warm air at 80 ° C. to 130 ° C. for 20 to 50 minutes in a dryer until the water content was 5% by mass or less. The dried barley foliage was cut into a size of about 5 mm and sterilized. The barley foliage obtained was pulverized using an airflow pulverizer (jet mill) so that 90% or more of the 200 mesh sections passed through to obtain barley foliage powder.

[Comparative Examples 1 to 24]
About the composition of Comparative Examples 1-24, it manufactured like the said Example except having used the mixing | blending shown in the following Table 1. FIG. In addition, as shown in the table, the compositions of Comparative Examples 1 and 2 contain Nishinohoshi or Yumesakiboshi barley foliage powder which is Nijo barley instead of Rojo barley. The composition of Comparative Example 3 does not contain only barley foliage powder among the four components of barley foliage powder, indigestible dextrin, oligosaccharide and lactic acid bacteria. The compositions of Comparative Examples 4 to 9 and 22 do not contain only indigestible dextrin among the four components. The compositions of Comparative Examples 10 to 15 and 23 do not contain only oligosaccharides among the four components. The compositions of Comparative Examples 16 to 21 and 24 do not contain only lactic acid bacteria among the four components.

Table 3 summarizes the barley varieties used in the Examples and Comparative Examples.

[Evaluation]
About the composition obtained by the Example and the comparative example, sensory evaluation was implemented about items, such as sweetness, taste, and color. Each sample was obtained by mixing 3 g of each composition with 150 ml of water. Six healthy adults were randomly selected as subjects.

(1) Examples 1-6 and Comparative Examples 1-24
For each of these six subjects, the compositions of Examples 1 to 6 and Comparative Examples 1 to 24 were orally ingested, and sensory evaluation was entered in a questionnaire based on VAS (Visual analog scale), and sensory evaluation was performed. . Evaluation items are “Sweetness”, “Umami”, “Egu Taste” (weak taste), “Scent”, “Nodokoshi”, “Mouth”, “Color” (color vividness) and “Comprehensive Evaluation” ”(Total taste, ease of drinking, good balance).

In the questionnaire, the left end of the 15 cm straight line is “0 cm: the worst sensation I have never experienced before” and the right end is “15 cm: the best sensation I have never experienced before” for each item, Compared with when each subject took the composition of Comparative Example 1 (Nishinohoshi), which of the sensations felt when each composition of Examples 1 to 6 and Comparative Examples 2 to 24 was taken was linear I was asked if it applies to the position. The distance from 0 cm of the entered position was taken as the VAS measurement value. The average value of the obtained VAS measurement values is shown in FIGS. In addition, when the evaluation is equivalent to that of Comparative Example 1 as a reference, the result is “7.5”. As shown in FIG. 1, in Example 1, all the items showed significantly superior values that greatly exceeded “7.5”. On the other hand, Comparative Examples 3, 4, 10 and 16 lacking any one of barley stover and powder, indigestible dextrin, oligosaccharide and lactic acid bacteria are standards, especially as the comprehensive evaluation shows 7.5 It was less than. From this, it was shown that the composition containing a combination of barley stalk and leaf powder of Rojo barley, indigestible dextrin, oligosaccharide and lactic acid bacteria is suitable as a composition for eating and drinking. Similarly, as shown in FIGS. 2 to 6, the VAS measurement values of Examples 2 to 6 using fiber snow, shunrai, ichibanboshi, hanagimugi or kashimagoru are also sweet, umami, savory, aroma, In addition to the items related to flavor and hue such as color, the overall evaluation was equal to or higher than “7.5”. On the other hand, as shown in FIG. 7, for the VAS measurement value of Comparative Example 3 using Yumesakiboshi, which is Nijo barley, items related to flavor and hue such as sweetness, gummy taste, and color are lower than “7.5”. It was. As described above, it was shown that the composition containing various barley varieties of barley stover powder, indigestible dextrin, oligosaccharides and lactic acid bacteria is suitable as a composition for eating and drinking. .

(2) Examples 7 to 48
Similarly, the subjects were orally ingested the compositions of Examples 7 to 48, and the sensory evaluation of Examples 7 to 48 based on Examples 1 to 6 using barley of the same variety was evaluated by VAS. The results are shown in FIG. As FIG. 8 shows, since the VAS measurement values of Examples 7 to 48 were all close to “7.5”, Examples 7 to 48 had the same palatability as Examples 1 to 6. It was shown to have. From this, it is shown that the composition containing barley stalks and powders of Rokujo barley, indigestible dextrin, oligosaccharide and lactic acid bacteria is suitable as a composition for eating and drinking over a wide concentration range of each component. It was done.

From the above results, the compositions of Examples 1 to 48 have a beautiful appearance due to the vivid green color compared to those containing Nijo barley and those lacking any one of the ingredients; The taste was good due to its excellent umami and aroma; it was easy to drink and excellent in palatability due to its reduced taste and good taste.

According to the present invention, it is possible to provide a health food that is beautiful in appearance due to its vibrant color, has a good flavor and high palatability, and has a high content of nutrients and umami components derived from raw materials.

Claims (2)

A composition for eating and drinking containing leaves and / or stems of Rokujo barley, water-soluble dietary fiber, oligosaccharides, and lactic acid bacteria,
The six-row barley is at least one kind of six-row barley selected from the group consisting of Silky Snow, Fiber Snow, Shunrai, Daishimochi, Ichibanboshi and Kashimagoru,
The composition for eating and drinking, wherein the leaf and / or stem of the six barley barley is powder. The oligosaccharide is at least one selected from palatinose, malto-oligosaccharide, isomalto-oligosaccharide, trehalose, galactooligosaccharide, dairy oligosaccharide, beet oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, sucrose, lactose, maltose and cyclodextrin, The composition for eating or drinking according to claim 1.

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